The objective of this study was to evaluate the effect of timing of electrical stimulation on free calcium concentration, calpain-2 activity, Warner-Bratzler shear force (WBSF), and consumer sensory analysis. Twenty-three beef steers were harvested and stimulated (S) using extra-low voltage or not stimulated (NS), at exsanguination and/or 1 h postmortem, resulting in 4 different stimulation treatments: NS-NS, NS-S, S-NS, or S-S. Samples were removed from the longissimus lumborum (LL) and semimembranosus (SM) for free calcium and calpain-2 analysis on days 1, 4, and 14 postmortem. WBSF and sensory analysis steaks were removed on day 4 and frozen (4 d) or aged to 14 d postmortem. Data were analyzed using the mixed model or generalized linear mixed model procedure of SAS (SAS Institute, Inc., Cary, NC), with significance determined at P < 0.05. There was a tendency for an aging-period-by-stimulation-treatment interaction for LL free calcium concentration (P = 0.05), and there was a significant difference between aging periods (P < 0.01). No difference was observed in free calcium concentration in the SM between stimulation treatments (P = 0.44); aging, however, significantly increased SM free calcium concentration (P < 0.01). Stimulation did not impact native calpain-2 activity in the LL (P = 0.71) or SM (P = 0.89). Stimulation treatment did not improve tenderness values for WBSF analysis for the LL (P = 0.69) or SM (P = 0.61) or consumer sensory analysis in the LL (P = 0.56) or SM (P = 0.36). A longer aging period tended to increase calpain-2 activity in the SM (P = 0.08), improve WBSF in the LL (P = 0.09), and significantly improve consumer tenderness scores in the SM (P < 0.01). In conclusion, the timing of electrical stimulation utilized in the current study tended to influence free calcium concentration in the LL but did not influence calpain-2 activity or beef tenderness. Aging, however, improved tenderness.

Our objective was to determine the relationship between heifer carcass maturity and beef palatability of the longissimus lumborum (LM) and biceps femoris (BF). Left sides of A (n = 30), B (n = 30), and C (n = 30) maturity heifer carcasses under 30 mo of age by dentition were used. Carcasses were selected to ensure similar marbling scores across maturity groups (Small to Modest). Beef strip loins (LM) and outside rounds (BF) were obtained from these carcasses. Steaks were used to measure color stability, lipid oxidation (thiobarbituric acid reactive substances; TBARS), Warner-Bratzler shear force (WBSF), soluble and insoluble collagen, and consumer sensory perceptions. Heifer carcass maturity did not affect pH, fluid loss, WBSF, or collagen content of LM or BF steaks (P > 0.29). In LM and BF steaks, a maturity × day of retail display interaction occurred for TBARS, in which B maturity steaks had lower levels of lipid oxidation compared with A and C maturity steaks from the fourth day to the end of the retail display (P < 0.01). Nevertheless, LM steaks from B maturity carcasses tended to have lower overall acceptability (P = 0.08) and juiciness (P = 0.09) than steaks from C maturity carcasses, but steaks from B and C maturity carcasses did not differ from LM steaks obtained from A maturity carcasses. No differences in tenderness or flavor were observed due to maturity (P > 0.24). Similarly, maturity had no effect on sensory characteristics of BF steaks (P > 0.30). In conclusion, our results indicate that advanced physiological maturity does not decrease palatability of strip loin or outside round steaks from carcasses of heifers under 30 mo of age.

Extended aging increases browning and decreases redness in fresh beef. The goal of this study was to test an already proven combination of antioxidants (0.05% ascorbic acid + 0.1% rosemary extract) using a method that could be applied at the retail level to simply and effectively extend the shelf-life of extended aged beef. The specific objective was to analyze the effect of topical application of ascorbic acid and rosemary extract on color, lipid oxidation, microbial growth, and sensory perception of beef longissimus lumborum (LL; n = 12) and semimembranosus (SM; n = 12) muscles wet aged at 0°C for 14, 28, and 42 (extended aging period) days. After aging, steaks were cut, sprayed with 2 mL of a 0.05% ascorbic acid + 0.1% rosemary extract solution (treated) or untreated (control), and subjected to retail display. Antioxidant treated LL steaks had greater (P < 0.05) L* (lightness) values, but lower (P < 0.05) a* (redness) and b* (yellowness) values than control steaks. Furthermore, antioxidant treatment decreased (P < 0.05) browning on d 4 of retail display compared to control steaks. Consumers scored antioxidant treated SM steaks as less tender on d 28, more juicy on d 14 but less juicy on d 18 and 42. Antioxidant treatment did not affect lipid oxidation, microbial growth, or sensory flavor scores. As expected, longer aging periods resulted in less color stability of LL and SM steaks. Although the antioxidant treatment resulted in measurable subjective color improvements, these improvements are likely not detectable by the consumer.

The objective was to examine shelf stability, cooked product yield, and sensory characteristics of beef patties that had no binder (Control), incorporated soy flour (Textured Vegetable Protein; TVP) or one of three dry potato extracts: X-TRATOS™ (potato extract), X-TRATOS™ O (potato extract with mustard), or X-TRATOS™ W (potato extract with sodium acid pyrophosphate). In retail display patties, all binders decreased discoloration and lipid oxidation compared to Control, and X-TRATOS™ O was superior (P < 0.05) to all other treatments. Cooking yield was higher (P < 0.05) in patties containing potato extracts compared with patties containing TVP, which had higher yield than Control patties. Beef patties with potato extracts were juicier (P < 0.05) than Control and TVP patties and had higher (P < 0.05) overall acceptability than Control patties. We conclude that potato extracts are effective binders for use in fresh or precooked beef patties because they improve retail shelf life, cooked product yield, and sensory characteristics.

Over the last several decades, there has been an increase in the number of heifers categorized as B and C-maturity based upon skeletal maturity at harvest in animals that are actually under 30 months of age chronologically. While the losses associated with advanced maturity will be abated through the new USDA approved use of dentition to determine carcass age, in large commercial plants; it is important to examine the biology associated with the advanced skeletal ossification for the US beef industry and smaller plants still utilizing ossification. We hypothesize that selection for early reproductive maturity, along with faster growth rate and increased feed conversion efficiency has increased the propensity for advanced osteogenesis that physiologically mediate endochondral ossification. Specifically, we examined the genetic variation in genes that promote ossification or extracellular matrix mineralization in young heifers resulting in maturity grades more representative of heifers that are over 30 months of age. In this study, we extracted DNA from 90 heifers; 30 A-maturity, 30 B-maturity and 30 C-maturity. Following DNA library preparation we utilized targeted gene pulldown and sequencing to examine candidate genes that play an important role in ossification of cartilage for sequence variation. Sequence variations within our candidate genes, were tested for association with our A, B, and C- carcass maturity. In association with maturity grading, we have identified a significant (p < 0.04) single nucleotide polymorphism (SNP) in the alkaline phosphatase (ALPL) gene on chromosome two. ALPL plays a role in bone development as it is an osteoblast differentiation marker and provides the inorganic phosphate required for extracellular collagen mineralization. This represents the first report identifying sequence variations associated with accelerated skeletal maturation in US beef heifers.

Our objective was to determine the effects of feeding a high amount of grape pomace (GP) in finishing (FIN) cattle diets on product quality. A group of 24 cows (Jersey × Holstein crosses), were allotted to either a typical FIN diet (CON) or a FIN diet containing 58% GP (DM basis). The GP partially replaced some of the energy sources in the CON diet. After harvest (262 to 288 d on feed), carcasses were chilled for 24 h before collection of wholesale cuts (longissimus lumborum [strip loin]) that were vacuum-packed and aged for 14 d. Thereafter, 2.54 cm-thick steaks were cut from trimmed muscle for determination of fluid and cooking loss, tenderness (WBSF), color (Hunter Mini-Scan) and lipid oxidation (T-BARS) over 8-d of retail display, and fatty acid (FA) composition. Data was analyzed using PROC MIXED in SAS. Although it tended (P = 0.06) to reduce fluid loss (1.32 vs. 1.83%), feeding 58% GP had no effect (P ≥ 0.36) on cook loss and tenderness. However, there was a treatment × day interaction (P < 0.01) on lipid oxidation and color; feeding 58% GP compared to CON reduced lipid oxidation (d 4 to 8), and increased brightness (L*; all days except d 3 and 4) and redness (a*; all days except d 0, 3 and 3) of steaks during retail display. Although it had no effect (P ≥ 0.20) on total saturated and unsaturated FA, feeding 58% GP also reduced trans18:1 (1.36 vs. 4.35 % of total FA; P < 0.01) and increased CLA c9t11 (0.419 vs. 0.213 % of total FA; P < 0.01) concentration. In summary, feeding a high amount of GP in FIN diets resulted in a beneficial decrease in lipid oxidation, and an increase in the brightness and redness, and CLA c9t11 content of longissimus steaks.

Our objectives were to determine the effect of post rigor calcium chloride injection or freezing on 1) sarcoplasmic calcium concentration and calpain-2 activity of beef longissimus lumborum (LL) and semimembranosus (SM) steaks aged 1, 4, and 14days post-treatment and on 2) Warner-Bratzler shear force, water holding capacity, and consumer acceptability of LL and SM steaks aged 4 and 14days post-treatment. Free calcium levels in the calcium, frozen, and control steaks averaged 1256, 127, and 121μM for the LL and 1520, 120, and 111μM for the SM, respectively. Measurable LL native calpain-2 activity was lower in calcium and frozen steaks than control steaks (P<0.01), while SM native calpain-2 activity was lowest in calcium steaks and intermediate in frozen steaks (P<0.01). LL calcium steaks were more tender (P=0.04) than control steaks. In conclusion, calcium chloride injection and freezing activate calpain-2 earlier postmortem in both muscles and calcium injection improves LL tenderness.

ObjectivesOur objective was to determine the relationship between carcass maturity and retail fluid loss, color stability, and lipid oxidation of strip loin and bottom (outside) round steaks.Materials and MethodsRight sides of A (n = 24), B (n = 23), and C (n = 24) maturity heifer carcasses were used. Carcasses under 30 mo of age based on dentition, and with a “small” (Sm) to “moderate” degree of marbling were selected. Beef strip loins (IMPS 180) and outside rounds (IMPS 171B) obtained from these carcasses were purchased from AB Foods (Toppenish, WA) and transported to the University of Idaho Meat Science Laboratory. Following a 14-d aging period, wholesale cuts were removed from vacuum packaging and ischiatic heads were removed from outside rounds to produce trimmed flats. Two 2.54 cm-thick steaks were cut from the trimmed flats and anterior ends of strip loins. One steak was used to measure retail fluid loss and color stability and the other was used to measure lipid oxidation. Steaks were placed in white Styrofoam trays with the freshly cut surface exposed and overwrapped with an oxygen permeable PVC film. Steaks used to determine retail color stability were weighed prior to packaging and displayed in a glass-fronted retail display case at 2.6°C for 6 d. Steaks were allowed to bloom for at least 60 min and then two objective color measurements per steak were taken using a Hunter MiniScan EZ. This represented d 0 of retail display, and subsequent color measurements were taken on d 1, 2, 3, 4, 5, and 6. The instrument was set to illuminant A and Commission International de l’Eclairage (CIE) L*, a*, and b* values were recorded. Three evaluators measured oxygenated lean color, surface discoloration, % discoloration, amount of browning, and color uniformity on each day of retail display. Following 6 d of retail display, steaks were removed from packaging and reweighed to determine retail fluid loss. Thiobarbituric acid reactive substances (TBARS) were quantified in samples obtained from steaks on d 0, 2, 4, and 6 of retail display. Data were analyzed using the Mixed Model procedure of the Statistical Analysis System (SAS Inst. Inc., Cary, NC) and significance was determined at P < 0.05.ResultsMarbling scores of the carcasses were not different across maturity groups (P = 0.79). Average marbling scores were Sm93, Sm99, and Sm98 for A, B, and C maturities, respectively. Heifer carcass maturity did not affect retail fluid loss in either strip loin or bottom round steaks, or color stability of strip loin steaks (P > 0.20). However, the amount of browning in B maturity bottom round steaks was less (P < 0.05) than C maturity steaks. Furthermore, a maturity by day of retail display interaction was observed for bottom round oxygenated lean color (P < 0.001). Lean color of A, B, and C maturity steaks was similar until d 3 of retail display, after which C maturity steaks darkened at a faster rate than A or B maturity steaks. For bottom round steaks, a maturity by day of retail display interaction was observed for TBARS values. Interestingly, lipid oxidation in A versus B and C maturity steaks occurred faster from d 4 to 6 of retail display.ConclusionIn conclusion, advanced skeletal maturity in heifer carcasses under 30 mo of age has little or no negative effect on retail product characteristics.

Our objectives were to (Exp. 1) determine the effect of postmortem aging (2, 3, 4, 14, 28, and 42 days) on calpain-1 and -2 activity in beef longissimus lumborum (LL) and semimembranosus (SM) steaks and (Exp. 2) determine the effect of postmortem aging for two extended periods (63 and 84 days) on calpain-2 activity of beef SM steaks. Calpain-1 was not active in either muscle following 14 days of aging. Native calpain-2 activity decreased (P < 0.001) with longer aging periods for both the LL and SM in Exp. 1 and for the SM in Exp. 2. Autolyzed calpain-2 activity increased (P < 0.001) with longer aging for the LL and SM in Exp. 1 and for the SM in Exp. 2. Our results indicate that both calpain-1 and calpain-2 may contribute to the postmortem improvement of beef tenderness, with calpain-1 being responsible for the tenderness improvement early postmortem and calpain-2 responsible for additional tenderization during extended aging.

This study examined the effect of dietary rumen-protected histidine (HIS) supplementation in cattle on growth and carcass traits/product quality. Three levels of daily HIS (Balchem Corp.) were tested (control, low dose [DL], and high dose [DH]) over a 55-d finishing period in 48 crossbred steers implanted with Revalor-XS. Cattle were randomly allocated into 8 pens of 6 steers each and fed twice daily using Calan gates. Morning feed was top-dressed with the HIS as follows: control (no HIS), 50 g/steer per day (DL), or 100 g/steer per day (DH). Individual intakes were recorded, and feed and orts were analyzed every 5 d during the feeding period. Steers were harvested, carcass data was recorded, and carcasses were fabricated at a USDA-inspected facility. One longissimus lumborum (LL) and 1 gluteus medius (GM) was acquired from each animal, aged under vacuum (21 and 14 d respectively), and cut into 2.54-cm steaks. One steak was used for retail display for which subjective (to evaluate visual color components) and objective (L*, a*, and b*) color scores were recorded. Lipid oxidation on d 0 and 9 of retail display were assessed using thiobarbituric acid reactive substances. Another steak was used to evaluate cooking loss and tenderness using Warner–Bratzler shear force. Sensory taste panels were conducted (1 panel for each muscle) to determine consumer perception of the product. Muscles were analyzed using HPLC for HIS metabolite (anserine and carnosine) and HIS content. Histidine supplementation increased ADG during d 1 to 21 (DH, P = 0.07), d 42 to 60 (DL and DH, P = 0.07), and the final 50 d (DH, P = 0.07) of feeding. Supplementation with HIS also increased the lightness (DL GM, P = 0.05), degree of yellow hue (DL and DH LL, P = 0.01), oxygenated lean color (DL GM, P = 0.004), uniformity (DH GM, P = 0.03, and DH LL, P = 0.06), and overall color stability of the product from d 3 through 9 of retail display. The percent surface discoloration (DL and DH GM, P = 0.04, and DL and DH LL, P < 0.0001), degree of browning (DL and DH GM, P = 0.002, and DL and DH LL, P < 0.0001), and discoloration (DL and DH GM, P = 0.01, and DH LL, P = 0.05) of the product was decreased. The DL GM steaks were juicier (P = 0.07), more acceptable (P = 0.05), and more satisfying (P = 0.01) than the control steaks. Seventy-seven percent of panelists would purchase the DL GM product (control, 61%, and DH, 60%). In conclusion, 55 d of rumen-protected HIS treatment positively impacts consumer perception and may optimize product quality and marketability in beef cattle.

ObjectivesOur objectives were to determine the effect of postmortem aging (2, 3, 4, 14, 28, and 42 d) on calpain-1 and -2 activity in beef longissimus lumborum (LL) and semimembranosus (SM).Materials and MethodsCarcasses were fabricated at 24 h postmortem. At 48 h postmortem, strip loin (IMPS 180) and top (inside) round (IMPS 168) from USDA Choice carcasses (n = 12) were purchased from AB Foods (Toppenish, WA) and transported to the University of Idaho Meat Science Laboratory. The LL and SM were removed from their respective wholesale cuts and samples from the anterior portion of the LL and proximal portion of the SM were removed and vacuum packaged until sampling on d 2, 3, 4, 14, 28, and 42 postmortem. Samples were frozen in liquid nitrogen and stored at –75°C until calpain analysis. One gram of each sample was homogenized at 12,000 rpm on ice 3 times for 15 s with 15 s cooling between bursts in extraction buffer (3 mL; 100 mM Tris, 10 mM EDTA, 10 mM DTT, pH 8.3). The homogenate was pipetted into two 2 mL microcentrifuge tubes, then centrifuged for 30 min at 8800 × g at 4°C. The supernatant was aliquoted and stored at –75°C until calpain analysis. Calpain-1 and -2 activities were determined utilizing casein zymography. A d 0 sample from the sternocephalicus was collected 10 min postmortem from a steer harvested at the University of Idaho Meat Science Laboratory. This sample served as the reference standard on each gel. Polyacrylamide gels (12.5%; 75:1 acrylamide to bisacrylamide) containing 0.2% casein were poured and then pre-run at 100 V for 15 min in an ice water bath with running buffer (25 mM Tris, 1 mM DTT, 192 mM glycine, 1 mM EDTA, pH 8.3) before loading samples. Sample buffer (10 μL; 150 mM Tris, 20% glycerol, 10 mM DTT, 0.02% BPB, pH 6.8) was added to the supernatant (40 μL). Samples were loaded (20 μL) and gels were run at 100 V for 6 h in an ice water bath. Gels were then incubated in buffer (50 mM Tris, 10 mM DTT, 4 mM CaCl2, pH 7.5) at room temperature with slow shaking for 1 h (2 changes of buffer) followed by 16 h of incubation in the same buffer at room temperature. Gels were stained in Coomassie Blue R-250 (BioRad) for 1 h and destained or 3 h. Clear bands indicating calpain activity were quantified by inverting the image and then comparing the density of each band to the reference standard on each gel utilizing a Gel Doc (BioRad). Autolysis was used as an indicator of calpain activation. Data were analyzed using the Mixed Model procedure of the Statistical Analysis System (SAS Inst., Inc., Cary, NC) and significance was determined at P ≤ 0.05.ResultsNo native or autolyzed calpain-1 was detectable in either muscle following 14 d of aging. Native calpain-2 activity decreased (P < 0.001), while autolyzed calpain-2 activity increased (P < 0.001) with longer aging for both LL and SM. Our results indicate that calpain-1 is active early postmortem, while calpain-2 was activated in a majority of muscles by d 14 of aging. Calpain-2 activity persists until at least 42 d postmortem in both the LL and SM.ConclusionIn conclusion, both calpain-1 and calpain-2 may contribute to postmortem improvement in beef tenderness, with calpain-1 being responsible for myofibrillar proteolysis early postmortem and calpain-2 contributing to tenderization during extended aging.

Dietary saturated (SFA) and unsaturated fatty acids (UFA) alter fatty acid (FA) composition of various tissues, serum, and circulating immune cells. The objective of this study was to examine the effect of dietary SFA and UFA on adipose, liver, serum, polymorphonuclear (PMN) and peripheral blood mononuclear cells' (PBMC) FA profiles, gene expression of selected inflammatory mediators, and their relation with serum lipid-soluble vitamin in pre-ruminant calves. Twelve Holstein male calves were randomly assigned to one of two treatments. Starting at 3 d of age, six calves received 120 mL palm oil/day (SFA), and six calves received 80 mL flaxseed oil plus 40 mL conjugated linoleic acid/day (UFA). After 50 d, all animals were euthanized and samples were obtained. Fatty acid composition of non-esterifled fatty acid (NEFA), neutral lipid (NL), and phospholipids (PL) was analyzed by gas-chromatography. High-performance liquid chromatography was used to detect alpha-tocopherol and retinol in liver, as well as alpha-tocopherol, retinol, and beta-carotene in serum. In addition, liver and adipose tissue were analyzed for gene expression of interleukin (IL)-1 beta, IL-6, IL-8, IL-10, IL-12, interferon-gamma, peroxisome proliferatoractivated receptor-gamma, TNF-alpha, retinol binding protein-4, and NF-kappa B. The PBMC were examined for IL-1 beta, IL-6, TNF-alpha and intercellular adhesion molecule-1; PMN cells were analyzed for caspase-1, IL-8 receptor, and L-selectin (L-SEL) expression. Data were analyzed using the Proc MST of SAS with significance declared at P <= 0.05. Results showed that the UFA had greater alpha-linolenic acid compared to SFA in all three (NEFA, NL, and PL) lipid fractions of liver, adipose and serum, as well as PBMC and PMN. The greater content of alpha-LA in calves fed UFA resulted in greater eicosapentaenoic acid (EPA) in all three lipid fractions of serum, as well as NL and PL in adipose tissue. The UFA however, had lower gamma-linolenic acid compared with SFA in all three lipid fractions of liver, as well as NL and PL in serum. Dietary UFA also increased total PUFA in all lipid fractions of serum and adipose. In addition, PBMC and PMN had greater EPA in calves fed UFA. Lipid-soluble vitamins in serum were reduced by dietary UFA. In contrast, UFA resulted in upregulation of L-SEL expression in PMN. This may indicate that UFA elevated the substrate for PUFA biosynthesis, but possibly degraded lipid-soluble vitamins to protect these FA from oxidation. Greater circulating PUFA may influence the migration of PMN from the blood to tissues, affecting overall inflammatory responses.

The objective was to determine the influence of post-fabrication aging (2, 14, 21, 42, and 63days) on beef quality characteristics and consumer sensory perception of biceps femoris (BF) and semimembranosus (SM) steaks. Lipid oxidation and aerobic plate counts increased (P<0.05) with longer aging periods and retail display times. An aging period by day of retail display interaction (P<0.05) was observed for a* and b* values of the BF and SM. Warner-Bratzler shear force values decreased (P<0.05) with longer aging for the SM, while no difference was observed for the BF. Consumer panel results revealed that longer aging periods increased (P<0.05) acceptability of the SM, tenderness of both muscles, and tended to increase (P=0.07) juiciness of the SM. Our results show that extended aging reduces retail color stability yet has positive effects on consumer perception of tenderness of both muscles and overall acceptability of the SM.

The functions of 1, 25-dihydroxyvitamin D (1, 25-(OH)2D3) in regulating adipogenesis, adipocyte differentiation and key adipogenic gene expression were studied in 3T3-L1 preadipocytes. Five concentrations (0.01, 0.1, 1, 10, 100 nM) of 1, 25-(OH)2D3 were studied and lipid accumulation measured by Oil Red O staining and expression of adipogenic genes quantified using quantitative real-time PCR. Adipogenic responses to 1, 25-(OH)2D3 were determined on 6, and 12 h, and days 1-10 after induction of adipogenesis by a hormonal cocktail with or without 1, 25-(OH)2D3. In response to 1, 25-(OH)2D3 (1, 10, and 100 nM), lipid accumulation and the expression of PPARγ, C/EBPα, FABP4 and SCD-1 were inhibited through day 10, and vitamin D receptor expression was inhibited in the early time points. The greatest inhibitory effect was upon expression of FABP4. Expression of SREBP-1c was only affected on day 2. The lowest concentrations of 1, 25-(OH)2D3 tested did not affect adipocyte differentiation or adipogenic gene expression. The C/EBPα promoter activity response to 1, 25-(OH)2D3 was also tested, with no effect detected. These results indicate that 1, 25-(OH)2D3 inhibited adipogenesis via suppressing adipogenic-specific genes, and is invoked either during PPARγ activation or immediately up-stream thereof. Gene expression down-stream of PPARγ especially FABP4 was strongly inhibited, and we suggest that the role of 1, 25-(OH)2D3 in regulating adipogenesis will be informed by further studies of adipogenic-specific gene promoter activity.

Trichophyton erinacei is a zoonotic fungus affecting hedgehogs. Although several human infections with this organism have been documented in the literature, it has rarely been isolated as a human pathogen. This paper reports on an erythematous lesion spotted on the hand of a 10-year-old girl. Based on the culture of the patient's skin scrapings, the pathogen was mycologically identified as T. erinacei, which was further confirmed by sequencing the internal transcribed spacers of the fungal nuclear ribosomal DNA using universal primer ITS1-ITS4. This is the first case of T. erinacei in a Tunisian patient. A survey was carried out on the environment of our patient, and the results revealed the presence of hedgehogs with suspect scaly lesions. The same fungus was isolated from the hair and scales of the hedgehog, which was confirmed by PCR sequencing. The frequency of T. erinacei has often been underestimated, which is attributed not only to the gaps of knowledge still existing in the current understanding of the dermatophyte but also to differential diagnosis problems. Molecular study offers a simple and rapid tool to identify the source of infection and, hence, avoid the risk of recurrence.Trichophyton erinacei est un dermatophyte zoophile, retrouvé de façon naturelle chez le hérisson. Il est rarement impliqué en pathologie humaine. Nous rapportons le premier cas tunisien. Il s'agit d'une jeune fille âgée de 10 ans, qui a consulté pour une lésion érythémateuse au niveau de la main droite. L'examen direct et la culture des squames ont montré qu'il s'agissait de T. erinacei. La PCR séquençage des régions ITS de l'ADNr a confirmé l'identification phénotypique en utilisant l'amorce universelle ITS1-ITS4. Une enquête menée dans l'entourage de notre patiente a révélé la présence des hérissons dont un était atteint par des lésions squameuses. Enfin, les prélèvements mycologiques des squames et des poils effectués sur cet animal ont permis d'isoler le même dermatophyte. Une PCR séquençage a confirmé l'origine de contamination par ce champignon. La fréquence de T. erinacei est surement sous-estimée, expliquée non seulement par une méconnaissance de ce dermatophyte pour un problème de diagnostic différentiel mais aussi par la fréquence des hérissons dans notre environnement. L'étude moléculaire est un outil simple et rapide pour l'identification de la source d'infection afin d'éviter le risque de récidive.

We hypothesized that variable composition in finishing rations, more specifically; the proportion of potato-by-product (PBP) and rumen protected histidine (His) supplementation may influence growth and meat quality attributes. Two different diets were fed (1) finishing ration with corn and barley as grains (CB, n = 20) and (2) substitution of 10% corn, DM basis, with PBP (PBP, n = 20). Additionally, half of each dietary treatment received 50 g/hd/d rumen protected His (HS, n = 20) while the other half received no supplement (NS, n = 20). Inclusion of 10% PBP or HS did not affect growth or carcass traits. Color stability was analyzed using Hunter color values as well as AMSA visual appraisal in both longissimus thoracis (LT) and gluteus medius (GM) muscles. The LT, but not the GM, of CB steers was more color stable over a 9 d simulated retail display compared to those fed a PB diet. Steers receiving HS produced significantly (P < 0.05) more color stable LT and GM steaks.

The objective was to determine the influence of post-fabrication aging (2, 14, 21, 42, and 63days) on beef quality characteristics and consumer sensory perception of gluteus medius (GM) and longissimus lumborum (LL) steaks. Lipid oxidation and aerobic plate counts increased (P<0.05) with longer aging periods and retail display times. An aging period by day of retail display interaction (P<0.05) was observed for a* and b* values for both muscles and L* values for the LL. Warner–Bratzler shear force values decreased (P<0.05) with longer aging for the LL, while no difference was observed for the GM. Consumer panel results demonstrated that longer aging periods increased (P<0.05) tenderness of both muscles. Our results indicate that extended aging reduces retail color stability yet has positive effects on consumer perception of tenderness of beef loin muscles.

We hypothesized that exogenous fatty acids, and especially or 18:2 trans-10, cis-12 conjugated linoleic acid (CLA), would decrease adipogenic and lipogenic gene expression and de novo fatty acid biosynthesis in intramuscular (i.m.) and subcutaneous (s.c.) adipose tissues. Fresh i.m. and s.c. adipose tissues were collected from the longissimus thoracis muscle of Angus steers at 12, 14, and 16 months of age (n = 4 per time point). Adipose tissue explants were incubated in duplicate for 48 h with 40 μM α-linolenic (ALA), oleic, stearic, trans-vaccenic, or CLA. Adipocyte size, acetate and glucose incorporation into fatty acids in vitro and mRNA levels for C/EBPβ, CPT1β, GPR43, PPARγ, PRKAA1 (AMPKα) and SCD1 were measured following the incubations. PRKAA1 and SCD1gene expression were greater (P < 0.001) in s.c. adipose tissue than in i.m. adipose tissue and acetate incorporation into lipids and C/EBPβ, PPARγ, and SCD1gene expression were greater at 16 months of age than at 12 months of age in i.m. adipose (P < 0.01). C/EBPβ gene expression increased by 16 months of age and PRKAA1 gene expression decreased by 16 months of age in s.c. adipose tissue. All fatty acids increased s.c. adipocyte volumes whereas CLA decreased acetate incorporation into lipids in s.c. adipose tissue (P < 0.05), but none of the fatty acids affected gene expression in i.m. or s.c. adipose tissue (P > 0.10). Thus, CLA depressed de novo fatty acid biosynthesis from acetate but neither CLA nor other fatty acids significantly affected adipogenic or lipogenic gene expression.